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  • Prep-time: / Ready In:
  • Makes 20 sticks

Loaded with a shockingly mozzarella-like potato cheese, these crispy-on-the-outside, melty-on-the-inside vegan cheese sticks require a little planning ahead, but they are well worth the effort.

Crispy Potato Vegan Mozzarella Cheese Sticks


  • 1 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1¼ cups unsweetened plant milk, such as almond, soy, cashew, or rice; divided
  • ¼ teaspoon agar powder
  • 3 tablespoons nutritional yeast, divided
  • 1½ teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • ½ of a small garlic clove, minced
  • ½ teaspoon sea salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 3 tablespoons arrowroot powder
  • ¾ cup whole grain bread crumbs
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • 1 cup oil-free marinara sauce


  1. Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender.
  2. In a small saucepan combine ¾ cup of the milk and the agar powder; mix well. Bring to boiling; reduce heat. Simmer 10 minutes, stirring frequently. Remove from heat; cool 5 to 10 minutes.
  3. Transfer potatoes to a food processor. Add the milk mixture, 1 Tbsp. of the nutritional yeast, the vinegar, lemon juice, garlic, ¼ tsp. of the salt, and ⅛ tsp. of the pepper. Cover and process until very creamy.
  4. Line a small freezer-safe tray or dish with parchment paper. Spread the potato cheese in prepared tray to no more than ½ inch thick; let cool. Cover tray in plastic wrap; freeze overnight.
  5. Preheat oven to 400°F. Line a baking sheet with parchment paper. In a shallow bowl whisk together the arrowroot powder and the remaining ½ cup milk until there are no lumps.
  6. In another bowl whisk together the bread crumbs, the remaining 2 Tbsp. nutritional yeast, the flaxseeds, Italian seasoning, paprika, the remaining ¼ tsp. salt, and the remaining ⅛ tsp. pepper. Place one-fourth of the mixture in a shallow bowl.
  7. Remove cheese from freezer; let stand on the counter a few minutes or until the parchment releases easily from the tray. Invert the cheese onto a cutting board and remove the parchment. Cut cheese into 2× ½-inch sticks.
  8. Dip frozen cheese sticks in milk mixture, then roll in bread crumb mixture to coat. Place on the prepared baking sheet. Repeat dipping and rolling each stick a second time, starting with the sticks that were coated first and adding reserved bread crumb mixture as crumbs get soggy. Arrange sticks at least 1 inch apart on baking sheet.
  9. Bake 20 to 22 minutes or until the cheese starts to peek out from the sticks. Don’t bake too long or the sticks will melt. Serve hot with marinara sauce for dipping.

Comments (6)

(3.25 from 4 votes)
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lisa m buchanan2 weeks ago
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These are stupid good. A bit of a planning exercise but so so good.

Andi1 month ago
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Takes a bit of time, but worth it.

Pauline Sharpe2 months ago
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How are we supposed to use the arrowroot powder that is listed in the ingredients

Lily2 months ago
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It’s in step 5 of the recipe.

Summer2 months ago
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I wanted to love this, unfortunately this didn’t work for me. Too potato-y with a tart flavor. I love FOK, but wouldn’t recommend or make this one again.

StevenB2 months ago
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Hmm. But it does sound intriguing. will give it a try and see if I agree with you. Can’t imagine anything with potatoes in the recipe wouldn’t be good.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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